A natural processed coffee from Finca Agua Sarca in Nueva Segovia, Nicaragua (1400m altitude), featuring Red Catuai varietals. Produced by Isacio Javier Albir Vilchez on a 67-hectare specialty farm in Dipilto near the Honduran border. The farm utilizes anaerobic fermentation under controlled conditions, followed by slow drying over approximately 30 days on African raised beds and patios. Multiple Cup of Excellence finalist. Tasting notes include brown sugar, apple juice, and grape.
Aaron and Ryley Stout launched Sunday Coffee Project in Portland, Oregon in the fall of 2021, with Aaron initially renting one hour per week at a shared roasting space and learning the craft through hands on practice. The roastery works with importers and exporters who pay well above commodity market prices, ensuring farmers earn living wages. Coffee is roasted every Monday and shipped every Tuesday. The packaging, designed by Sarah Brown, draws on cereal box nostalgia, with color coded characters, Portland bridge illustrations, and a Sunday activities checklist standing in for the usual nutrition facts. It has earned recognition from Sprudge and the SCA Coffee Design Awards.
